Monday, February 21, 2011

Enchilada Casserole from Taste of Home

I just tried this recipe and we really liked it. I used non-fat sour cream instead of reduced fat. The recipe calls for just setting the tortillas in the dish. It was a little hard to serve with the whole tortillas in there. Next time I would tear up the tortillas in pieces so it would be easier to serve. Also I would add the lettuce, cilantro and tomatoes to each individual serving instead of the whole casserole. Lettuce and cilantro don't taste very good reheated with the leftovers.

* In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
* Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.